Those deliciously seared-in cross-hatches--give food a delectable and professional "tah-dah!" appearance. If you haven't been getting good grill marks, you've probably been fighting the "my-food-sticks-to-the grill" battle. You need better strategies for better results.

Great grillers know that first of all, you need the right surface--clean grill grates that have been treated with a non-stick spray specially formulated for higher grilling temperatures (spray while the grill is still cold). Then you need the right tools--long-handled grill tongs and spatula--also treated with non-stick spray, so utensils don't stick to the food, either. The third secret is to use the correct grilling temperature--chicken and hamburgers over medium heat; steak and shellfish over higher heat. Lastly, if foods don't stick to your grill or utensils, cleanup will be easier and you'll be ready to enjoy the thrill of the grill the next time.

Spray grate of outdoor grill and utensils with grilling spray. Preheat grill to medium heat. Grill vegetables until browned, about 10 minutes. Remove from grill and slice into smaller pieces for pizza topping. Place dough on grill until browned, about 5 minutes per side. Move to cooler part of grill to keep warm. Spread 1/2 cup sauce on each crust. Layer with cheese, vegetables and basil. Heat on grill until cheese melts, about 2 minutes. Cut each pizza into fourths. Sprinkle with pepper blend, if desired. Makes 8 servings (1 slice pizza each).